Brisket Smoke with Smoke EZ and Pitmaster IQ. COOK DETAILS: -13.5 Trimmed Packer Brisket -Smoker temp @ 215* -Cherry wood chunks -Injected Brisket with Low-Sodium Beef Broth 1 hour before putting on smoker. -Rubbed Brisket liberally. -2:30 PM put Brisket on Smoker(215*) -Wrap Brisket in Foil @ an IT of 160* -Pull Wrapped Brisket off smoker when IT reaches 203* -Place wrapped Brisket in Blanket/towels and let rest in cooler for 2 hrs. Ready for Injection, Always inject with the grain, if you don't you will end up with track marks in your sliced meat. Rubbed the Brisket. Ready for the Smoker. Here are a few pics on my charcoal set up with my Smoke EZ fire ring and water bowl. I use a quarter piece of a kiln brick to act like a fire barrier for the snake setup, this way the charcoal only burns in one direction and does light on both ends of the snake. Water bowl set in the middle of the fire ring and ready to be filled with hot water. This is the bottom rack that sits right above the charcoal ring, I have placed some kiln bricks in a circle shape to act as a heat diffuser and it helps maintain even temp. I have modified my Smoke EZ so I can have thee grate levels, the Brisket will sit on on very top rack so on the second level I have two more water/drip pans right underneath the brisket. Filling the Water/Drip pans with hot water. Little Thin Blue Smoke! Ready for the Brisket. Brisket rested for 1 hour with injection and then rub. Brisket on Smoker @ 2:30 Smoker Temp @ 215 3 hours into Smoke. Brisket IT @ 130. Smoker Temp @ 217, holding steady. LOW AND SLOW, so I am prepared for 20+ hr smoke. MORE Q-VIEW to follow.